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Allerton Salad
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
31Calories
3 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein2.6 g
Carbohydrates4.1 g
Fiber0.5 g
Sugars1.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol5.3 mg
Sodium52 mg
Potassium301 mg
Calcium31 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate7.7 mcg
Choline3 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 212. The excerpt below is the record exactly as published.
ALLERTON SALAD 1g cup cucumber, cut in tiny cubes 3 tablespoons finely chopped 1% cup celery, thinly sliced red or green pepper 14 cup walnut meats, broken in 6 thick slices tomatoes pieces Cooked Dressing (p. 493) Lettuce Finely cut chives
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